2 cups chickpeas with 1/4 cup liquid(NOTE:
..If using canned chickpeas, use water and lemon
..juice in place of cooking liquid.)
1/2 cup Tahini
1/4 cup lemon juice
1/2 cup scallions
1/2 cup chopped fresh parsley
1 teaspoon cumin, preferably roasted(See below recipe)

1. Process peas, liquid, tahini and juice until smooth.
2. Add scallions and parsley and pulse til just combined.
3. Pour into bowl and stir in cumin. Add additional liquid
if thinner dip is desired. Serve at room temperature.
2 1/2 cups.

NOTES:
a. To roast cumin seeds, place in small pan and roast,
stirring constantly over medium-low heat for 3-5 minutes.
Grind as needed. Or, place 1 teaspoon ground cumin in pan
and roast in the same manner, being careful not to burn it.

b. Other ingredients may be added, such as:
...olives, black or green
...onion
...chili peppers
...sundried tomatoes, rehydrated
...use your imagination